Heavenly Heirloom Gazpacho

I have had a few gazpachos, and none of them really wowed me, until I made this one. Fresh heirloom tomatoes from the farmers market (or better yet, your garden!) really make a difference. The cashews, which used in place of the traditional stale bread, add a creaminess. Garnish with red onion for a little kick and it’s summer in a bowl, or mug, however you like to serve it!

Heavenly Heirloom Gazpacho

3 lbs heirloom tomatoes

1 large clove garlic

1/2 cup raw cashews, soaked

1/4 tsp sea salt

3 Tbs lemon juice OR apple cider vinegar

Olive oil to desired consistency

1/4 red onion, diced and soaked in water

Directions

Quarter, core, seed and chop each tomato, reserving about 1/4 of each to dice for garnish. Throw the tomatoes in a food processor or blender with the cashews, garlic and salt. Thanks to the salt, the tomatoes should release enough liquid to make the soup the right consistency once pureed. Add the acid, using lemon juice or apple cider vinegar if you want to keep it raw, or red wine vinegar if you want more traditional. Continue processing and stream in the olive oil. Remove soup to a large bowl and refrigerate until ready to serve. When serving, add a garnish of diced tomato, onion and more salt and olive oil to taste. Enjoy!